Lobster Mac and Cheese is the ultimate creamy pasta comfort food. This rich dish combines three cheeses with tender chunks of lobster and a crunchy bacon-breadcrumb topping for an indulgent weeknight or special-occasion meal.
If you love pasta with seafood, this recipe is a winner. It’s similar in spirit to dishes like blackened shrimp ravioli, but with the creaminess and decadence of lobster and a three-cheese sauce.
Ingredients
- Lobster tails: Use the equivalent of 4 lobster tails. They may be purchased in-shell or already peeled; if pre-cooked, skip the cooking step.
- Pasta: 12 oz. of any dry pasta, such as elbow macaroni or small shells.
- Cheese: Shredded white cheddar, shredded Swiss, and grated Parmesan.
- Butter, flour and milk: These form a roux-based cream sauce that thickens and carries the cheeses.
- Breadcrumbs: Italian or plain breadcrumbs for a golden topping.
- Bacon: About 4 strips, cooked until extra crispy and chopped.
How to make lobster mac and cheese
Preparing lobster mac and cheese from scratch is straightforward. Follow these steps for a creamy, flavorful casserole.
Step 1: Bring a large pot of salted water to a boil and cook the lobster tails 8–10 minutes. Remove, allow to cool, then remove meat from the shells and cut into bite-size pieces. Cook the pasta according to package directions until al dente, drain, and set aside.
Step 2: Cook the bacon until extra crispy, let cool, then chop into small pieces. In a small bowl, combine 2 tablespoons melted butter, the bacon pieces, 1 cup breadcrumbs and 1/4 cup grated Parmesan; set the breadcrumb mixture aside.
Step 3: Make the cream sauce: in a heavy stockpot, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook briefly to form a roux. Gradually whisk in 2 cups whole milk until smooth and thickened.
Add 2 cups shredded white cheddar, 1 1/2 cups shredded Swiss, and 1/2 cup grated Parmesan. Whisk until the cheeses are fully melted and the sauce is creamy. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon cayenne pepper, or to taste.
Step 4: Stir the cooked pasta and lobster pieces into the cheese sauce until evenly coated. Pour the mixture into a lightly greased 8″ x 8″ (or similar) casserole dish.
Step 5: Evenly sprinkle the breadcrumb-bacon-Parmesan mixture over the top. Bake in a preheated 425°F oven for 10–15 minutes, or until the topping is golden and the casserole is bubbly. Remove from the oven and serve hot.
Serve the lobster mac and cheese immediately, straight from the oven for the best texture and flavor.
How to store lobster mac and cheese
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, microwave individual portions until warmed through, or transfer to an oven-safe dish and bake at 425°F for 10–15 minutes until hot and bubbly.
Easy pasta recipes
- Garlic Butter Shrimp Pasta
- Sun-dried Tomato Basil Pasta (dairy-free option)
- Blackened Shrimp and Ravioli
- Southwest Pasta Salad
Lobster Mac and Cheese Recipe
Amy Duska
Pin Recipe
Ingredients
- 4 lobster tails
- 12 oz. elbow macaroni
Breadcrumb Topping
- 1 tablespoon butter
- 1 cup Italian bread crumbs
- 4 strips bacon fried and cut into small pieces
- ¼ cup shredded Parmesan cheese
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 2 cups shredded white cheddar cheese
- 1.5 cups shredded Swiss cheese
- ½ cup shredded Parmesan
Instructions
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Preheat oven to 425°F and grease an 8″ x 8″ baking dish.
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Boil the lobster tails for 8–10 minutes, let cool, remove meat from shells and cut into bite-size pieces.
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Boil the pasta according to package directions until al dente, drain and set aside.
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In a heavy stockpot, melt the butter, add the flour and whisk to combine. Gradually whisk in the milk until smooth. Stir in the salt, pepper, cayenne and cheeses until melted. Fold in the cooked pasta and lobster pieces.
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Transfer the mixture to the prepared baking dish, sprinkle with the breadcrumb topping, and bake 10–15 minutes, until bubbly and golden. Remove from oven and serve hot.
Notes
Reheat in the microwave or in an oven-safe dish at 425°F until heated through, about 10–15 minutes.
This recipe was originally posted in 2014 and has been updated with refined ingredients, clearer instructions and new photos.